Ow! Bit in the *rear* again!
Baking bread can be such a humbling experience! Just about the time you think you're finally making some headway, alone comes an absoultely horrible loaf that brings you back to earth. In the interest of learning, let me share my current negative experience - and maybe someone knows what's happening here - I sure don't!
Last night I put together a sourdough dough to ferment overnight - was kind'a wet, but it was too late to think much about it - this morning I rechecked my recipe source and discovered that I had erred on the amount of flour - I had put in about 15% less than called for. So I thought, OK, I'll just add the needed 15% more flour, and put it back on the KA to work some more - I did that and left it on the KA for about 12-15 minutes.
I noticed some strange behavour during the kneading, at first, the dough clung to the hook as one would expect (this was now a 62% hydration dough), but when I next looked at it, the dough had sunk to the bottom of the bowl. So I stopped the machine, and removed the dough. It was strangely shiny, sticky, and had lost its strength - had the gluten broken down? Also, instead of being smooth and tight, it had dimples on its surface - like dough with acne.
I covered it and put it in a proofing environment, but I'm not expecting much from this batch.
What's happening here? I'd love to know just so I can know what to avoid in the future. Or what to do right.